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–+ servings
Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies That Melt in Your Mouth

Classic Chocolate Chip Cookies with a delightful chocolate experience and customizable options for everyone.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Light Brown Sugar Adds sweetness and moisture; dark brown sugar can be used for a richer flavor.
  • 1 cup Granulated Sugar Provides the right sweetness and structure; no substitution recommended.
  • 1 cup Unsalted Butter Contributes creaminess and flavor; reduce salt by 1/4 teaspoon if using salted butter.
  • 1/2 cup Vegetable Shortening Helps create a tender cookie texture; substitute with additional butter if desired.
  • 1/2 teaspoon Table Salt Enhances sweetness and balances flavors; cut down if using salted butter.
  • 2 teaspoons Vanilla Extract Offers aromatic flavor; both pure and imitation varieties work well.
  • 1 teaspoon Vinegar Reacts with baking soda for leavening; lemon juice can substitute.
  • 1 teaspoon Baking Soda Key for chewiness; always check for freshness.
  • 1 large Large Egg Acts as a binder and provides moisture; use at room temperature.
  • 2 cups All-Purpose Flour Forms the cookie structure; gluten-free Measure for Measure Flour works as a substitute.
  • 2 cups Semisweet Chocolate Chips Infuses cookies with sweetness; increase to 16 oz for double chocolate.
Optional Extras
  • 1 cup Nuts (Walnuts or Pecans) Adds crunch and extra texture for a delightful surprise.
  • 1 cup Rolled Oats Mix in for a heartier cookie with a unique oatmeal twist.

Equipment

  • oven
  • Mixing Bowl
  • electric mixer
  • cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper or grease them.
  2. In a large mixing bowl, combine the light brown sugar, granulated sugar, unsalted butter, and vegetable shortening. Beat on medium speed until smooth and creamy.
  3. Add the table salt, vanilla extract, vinegar, and baking soda. Mix on low speed until combined.
  4. Crack the large egg into the mixture, mixing on low speed until fully incorporated.
  5. Slowly add the all-purpose flour, mixing until just combined to avoid tough cookies.
  6. Gently fold in the semisweet chocolate chips using a spatula or wooden spoon.
  7. Scoop rounded dough balls about 1¼ inches in diameter onto the prepared baking sheets, spacing them at least 2 inches apart.
  8. Bake for 11-12 minutes until edges turn chestnut brown and centers remain light golden.
  9. Remove from the oven and let cool for a few minutes on the sheet before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

For enhanced flavor and texture, refrigerate cookie dough for 24-48 hours before baking. Avoid overmixing the dough after adding flour.

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